Prep time: 30 mins | Cook time: 1 hr 30 mins | Additional time: 20 mins | Total time: 2 hrs 20 mins | Servings: 12 | Yield: 1 – 10-inch Bundt or tube pan
This is a wonderful cake that brings me back a lot of memories. My mom loves this, especially with ground pecans. You can swap a cup of flour with a cup of pecans if you are like mom. With a crunchy crust, this heavy but moist pound cake is amazing and impressive enough to serve on any occasion!
INGREDIENTS :
- ¼ c. chopped pecans
- 3 c. cake flour
- ½ tsp salt
- ¼ tsp baking soda
- 1 c. unsalted butter
- 3 c. white sugar
- 6 Eggs
- 1 tsp vanilla extract
- 1 c. sour cream
- 1 c. confectioners’ sugar
- 3 tbsp orange juice
- 1 tsp vanilla extract
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 300 degrees F or 150 degrees C.
Step 2: Ready a 10-inch Bundt pan or tube pan. Grease and flour. On the bottom of the pan, sprinkle the pecans, then set the pan aside.
Step 3: In a medium bowl, sift the flour, salt, and baking soda. Set aside.
Step 4: Place the butter and white sugar in a large bowl. Cream until light and fluffy. Add in the eggs a piece at a time, beating every after each addition, then stir in the vanilla. And alternately add in the flour with sour cream. Over the pecans in the prepared pan, pour the batter.
Step 5: Place in the preheated oven and bake for about 75 to 90 minutes. To know if the cake is done, insert a toothpick in the middle of the cake. Once it comes out clean the cake is good. Remove the cake from the oven and allow it to cool for at least 20 minutes, then turn it out into a wire rack to cool completely.
Step 6: To make the glaze, combine the confectioners’ sugar, orange juice, and a tsp vanilla in a small bowl. While the cake is still warm, drizzle with the glaze.
Nutrition Information:
Per Serving: 594 Calories | Protein 7.1g | Carbohydrates 89.7g | Fat 23.8g | Cholesterol 142.1mg | Sodium 171.3mg.
